DIRECTIONS
Preheat oven to 400 degrees.
Puree the mayonnaise, parsley, scallion, garlic, 2 TBSP. water, 1 TBSP. lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in a food processor; transfer to a bowl.
Add half of the shrimp to the food processor and pulse until a thick paste forms.
Add the remaining shrimp, 1/2 cup panko, 2 TBSP. of the prepared dressing, the egg and lemon zest.
Pulse until combined but still chunky.
With oiled hands, shape the mixture into 8 1/2-inch thick patties.
Transfer to a baking sheet; freeze 5 minutes.
Put the remaining 1/2 cup panko on a plate.
Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat.
Coat the patties on both sides with the panko; cook until golden, 2 minutes per side.
Transfer the skillet to the oven and bake the patties until cooked through, 5 to 7 minutes.
Toss the greens , 2 TBSP. of the dressing and the remaining 1 TBSP. lemon juice; season with salt and pepper.
Serve the cakes with the salad and remaining dressing.
Serves 4